Heirloom Tomato and Goat Cheese Terrine

The August Charcutepalooza Challenge was to make a molded terrine. Cathy and Kim gave us the choice of using emulsified liver or fish/seafood (or we could use super exciting pig parts like heads and feet), but I did none of the above.

My heart just wasn’t in this challenge. I don’t really like liver, and while I do love fish, the thought of a blended fish terrine didn’t really appeal to me. I didn’t want to skip the challenge altogether, though, so even if this Tomato, Basil, and Goat Cheese terrine does not meet the official challenge requirements, I figured I’d make it anyway.

The inspiration for my terrine was this Tomato, Basil, and Goat Cheese Gelatin Salad which Barbara posted on her blog last summer. I don’t use gelatin in my kitchen much, but really liked the idea of this riff on a classic salad.

This terrine could not have been simpler to make. I started with a few different colored varieties of heirloom tomatoes from my garden (I believe I used 6 tomatoes varying from quite small to quite large). Once sliced, I let these rest on kitchen towels for a while, to get rid of some of the moisture. Then I dissolved 2 packets of Knox gelatin in 1 cup of hot water. After letting this sit for a minute or two, I mixed it with 2 cups of hot homemade vegetable stock. I layered the tomatoes, about 12 large, torn basil leaves, and small pieces from about an ounce of goat cheese in my olive oiled mold (I used a 9×5 inch bread pan), then poured the gelatin/stock mixture over so everything was completely covered.

I let the terrine set in the refrigerator for about 6 hours before slicing it, and it firmed up very nicely.

As I mentioned before, I have not used gelatin very much in my kitchen and, to be honest, it’s always kind of freaked me out a little. That said, I am starting to understand why some people love dishes that are made with gelatin. They are pretty…they jiggle…they’re fun. This terrine was actually very tasty, too: I loved how the tomatoes, basil and goat cheese are suspended in the subtly firmed stock, and how a tiny drizzle of olive oil and a grind or two of fresh black pepper elevated the dish just ever so slightly.

Once again charcutepalooza has pushed me into new cooking territory: I am now looking forward to experimenting more with gelatin, and that’s definitely not something I ever thought I’d say :)

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13 thoughts on “Heirloom Tomato and Goat Cheese Terrine”

  1. Beautiful and delicious. Goat cheese and tomatoes and basil? You can’t go wrong. I would have made the same decision as you in regards to this challenge. Thanks for sharing another delicious eat, my friend. I love starting my day with your blog. I hope you have a wonderful end to your week. I’m so glad it is almost Friday! Much love and many blessings.

  2. Winne, this is unacceptable (in the best of ways!!!) – you’ve taken two of my loves, tomatoes and goat cheese and put them together in something completely different than the usual.

    I haven’t made a terrine yet, but now…I have to.


  3. I love it. It’s so beautiful, and just what I wanted to make! And yes, simpler than that BA one you mention above. Maybe armed with this recipe, I can now go forth and make a terrine.

  4. This is a stunning terrine. I’m glad you made something fresh and healthy and I’m definitely making this very very soon.

  5. Fascinating! I also saw a tomato terrine in one of the food magazines this month and I was intrigued. Now that I see your success with it I just might have to give it a try, even if gelatin is a little freaky. :-)

    • Was it Bon Appetit? A friend of mine linked to that one in her post. It’s much prettier than this one, and also a little more complicated I think: http://www.bonappetit.com/recipes/2011/08/tomato-terrine
      I am getting over being freaked out about gelatin. It does fun things in the kitchen that are hard to achieve otherwise. Plus I love panna cotta. And if you love panna cotta, then you have to make peace with gelatin ;)

    • Thanks Liz- I’m not super happy with the pics cause I took them last night at 11 pm. Really wanted to get the post up, though, and photos aside, the terrine’s very yummy.